You know that one dessert that always gets a hushed moment of awe before the first spoon cracks through the caramel? That’s flan. Velvety smooth, kissed with a golden caramel crown, and just the right balance of sweet and creamy. This Classic Caramel Flan is the kind of old-school magic that never goes out of style.
Whether you’re serving it at a cozy dinner party or sneaking a midnight bite straight from the fridge (no judgment), this recipe’s a keeper. Plus, it pairs beautifully with my Espresso Cream Puffs and Coconut Tres Leches Cake if you’re building a dreamy dessert spread.
📝 Ingredients:
For the caramel:
- 3/4 cup granulated sugar
- 1/4 cup water
For the custard:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
- Pinch of salt
🍳 Instructions:
1. Make the caramel: In a saucepan over medium heat, combine sugar and water. Let it melt and bubble without stirring, just gently swirling the pan occasionally. Once it turns a deep amber color, quickly pour into a 9-inch round cake pan. Tilt to coat the bottom evenly. Set aside.
2. Make the custard: In a blender, combine condensed milk, evaporated milk, eggs, vanilla, and salt. Blend until smooth. Let it sit for a few minutes to reduce bubbles.
3. Pour and bake: Pour the custard over the caramel. Place the cake pan in a larger baking dish and fill the outer dish with hot water halfway up the sides (a water bath helps with even baking).
4. Bake: Bake at 325°F (163°C) for 50-60 minutes, or until just set but still slightly jiggly in the center.
5. Cool and chill: Remove from the oven, let cool to room temp, then refrigerate for at least 4 hours or overnight.
6. Serve: To unmold, run a knife around the edge and invert onto a plate. Give it a gentle wiggle and let that caramel cascade!
Notes:
- If you don’t have a blender, you can whisk the custard ingredients very thoroughly by hand.
- Want a lighter texture? Use 2 eggs + 2 egg yolks instead.
🍽 Serving Tips:
- Serve chilled with fresh berries or a dollop of whipped cream.
- Garnish with mint for a fancy touch.
- For parties: make in mini ramekins for individual servings!
🍯 Creative Variations:
- Coconut Flan: Sub half the evaporated milk with canned coconut milk.
- Coffee Flan: Add 1 tablespoon instant espresso powder to the custard.
- Lactose-Free: Use lactose-free canned milks (available at many grocery stores).
🛠 Troubleshooting:
- Flan won’t release: Dip the bottom of the pan in hot water for 10-15 seconds, then try again.
- Custard too loose: It likely needed a few more minutes of bake time.
- Bubbles in texture: Let the custard rest before baking and avoid over-blending.
🧊 Storage Info:
- Fridge: Store covered for up to 5 days.
- Freeze: Not ideal — the texture changes.
- Make ahead: Flan is better the next day. Plan ahead!
Classic Caramel Flan
Ingredients
For the caramel:
- 3/4 cup granulated sugar
- 1/4 cup water
For the custard:
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan over medium heat, combine sugar and water. Let it melt and bubble without stirring, just gently swirling the pan occasionally. Once it turns a deep amber color, quickly pour into a 9-inch round cake pan. Tilt to coat the bottom evenly. Set aside.
- In a blender, combine condensed milk, evaporated milk, eggs, vanilla, and salt. Blend until smooth. Let it sit for a few minutes to reduce bubbles.
- Pour the custard over the caramel. Place the cake pan in a larger baking dish and fill the outer dish with hot water halfway up the sides.
- Bake at 325°F (163°C) for 50-60 minutes, or until just set but still slightly jiggly in the center.
- Remove from the oven, let cool to room temp, then refrigerate for at least 4 hours or overnight.
- To unmold, run a knife around the edge and invert onto a plate. Give it a gentle wiggle.
Notes
- If you don’t have a blender, you can whisk the custard ingredients very thoroughly by hand.
- Want a lighter texture? Use 2 eggs + 2 egg yolks instead.
Let me know if you make it — tag me on Pinterest or Instagram, I’d love to see your silky masterpiece! 🍮
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